DIVIDED SORPTION ISOTHERM CONCEPT: an ALTERNATIVE WAY to DESCRIBE SORPTION ISOTHERM DATA | Zendy

ISSE M.G. | Zendy; SCHUCHMANN H. | Zendy; SCHUBERT H. | Zendy

AI Assistant Blog Pricing

Home ZAIA Blog

Premium

DIVIDED SORPTION ISOTHERM CONCEPT: an ALTERNATIVE WAY to DESCRIBE SORPTION ISOTHERM DATA

Author(s) -

ISSE M.G.,

SCHUCHMANN H.,

SCHUBERT H.

Publication year - 1993

Publication title -

journal of food process engineering

Language(s) - English

Resource type - Journals

SCImago Journal Rank - 0.507

H-Index - 45

eISSN - 1745-4530

pISSN - 0145-8876

DOI - 10.1111/j.1745-4530.1993.tb00166.x

Subject(s) - sorption , sorption isotherm , thermodynamics , subdivision , moisture , water activity , chemistry , mathematics , adsorption , water content , organic chemistry , physics , geology , archaeology , geotechnical engineering , history

The broad range of moisture sorption isotherm (MSI) data of mango is divided into two ranges of submoisture sorption isotherms (sub‐MSI), corresponding to two different ranges of water activity; the net isosteric heat of sorption (q st ) is used as subdivision criterion of these two ranges. the sub‐MSI are fitted to a general elquation. the mean error is 5% for the first sub‐MSI (q st ) and 10% for the second (q st ≤ 0).

This content is not available in your region!

Continue researching here.

Having issues? You can contact us here

Accelerating Research